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This is my simple, everyday take on a dish developed at Momofuku Ssam Bar in Manhattan many years ago by the chefs David Chang and Tien Ho and their band of collaborators It is almost literally a mashup: a meal that is kind of Korean, kind of Chinese, kind of Italian If you don’t like spicy food, use miso instead of the gochujang and don’t use Sichuan peppercorns, which add a numbing, tingly pop to the fire
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Pork shoulder is a succulent cut that's best braised or roasted slowly, so it stays tender and juicy. The sweet-and-savory glazed pork here is terrific with or without the garlic-and-dried-apricot stuffing.
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You needn't restrict yourself to chicken with this teriyaki marinade of sweetened soy sauce with Worcestershire, ginger, vinegar, onion and garlic.
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A fresh, delicious tomato salsa! Feel free to vary the amount of garlic according to what you prefer.
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This was used as a pickled eggs recipe at Michigan Tech. It's great when served with a cold beer, eh!
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A perfect - and delectable - gift for the grilling enthusiast in your family.
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This spiralized carrot and radish salad tossed with a peach-infused vinaigrette is a colorful appetizer salad that's quick and easy to make.
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This yogurt-based dressing touts fresh raspberries and raspberry vinegar, and is perfect tossed with a simple salad of crisp greens. Great splashed on a salad of sliced oranges.
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
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Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.
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Get Best Stop Boudin Recipe from Food Network